ASIAN FAVORITES FOR YOUR PURIM SEUDAH

If your looking for something different yet sure to be hit at your Purim seudah, try these Asian favorites. Making Chinese food at home can seem intimidating, but it really is very simple once everything is chopped. These two recipes are iconic Asian dishes that you can easily create at home. Try them out and impress your guest!

Vegetable Lo Mein

This dish is very healthy, tasty, and easy to make. The best part is that you can incorporate your favorite vegetables or protein to this recipe and it’ll be a sure winner!

1 lb. fresh egg noodles (or regular pasta)

1 large carrot, sliced julienne 

2 cups green cabbage, shredded

6 cremini mushrooms, sliced

1 small yellow onion, halved and sliced

3 tbs. oil

For the sauce:

1/3 cup soy sauce

1/4 cup water

1 tbs. rice vinegar 

2 tbs. sugar 

1 garlic clove, crushed

1 tbs. sesame seeds

1. Boil your noodles or pasta according to the package instructions. Strain and set aside.

2. Preheat a large heavy duty skillet on high heat, for 2-3 minutes. (Make sure your vegetables and sauce are prepared and are ready standing by.)

3. Add the oil to the pot (it should smoke up a bit). Immediately add the vegetables and stir constantly for one minute to avoid any sticking or burning. 

4. Once the vegetables are lightly browned on the edges and wilted, add the noodles and toss for one minute. Then pour in the sauce and toss until the noodles have absorbed the sauce and there is no liquid left on the bottom on the pan.

CHEF’S TIP: ZOODLE OPTION 

Spiralize the zucchini and make sure the rest of the vegetables and tofu are cut. Follow the same instructions for noodles; do not add water to the sauce. Add the zucchini last so that it doesn’t release too much water into the sauce.

Beef Dumplings

This is one of my favorite Asian dishes to make! The chewy outside with the contrasting, flavorful meaty filling makes this the perfect bite size appetizer. Feel free to customize this one with your favorite ingredients!

1 pack round wonton dough

1 lb. ground beef

5 scallions, thinly sliced

1/2 tbs. sugar

2 tbs. rice vinegar 

1/3 cup soy sauce

1 tbs. toasted sesame oil

1 tbs. fresh ginger, grated

3 tbs. cornstarch/tapioca starch

1. To make the dumpling filling, combine beef and all the seasonings into a bowl.

2. Scoop one tablespoon of filling into the center of each dumpling wrapper. Then brush water on the edge of the dumpling wrapper, and fold the dough in half. You can crimp the edges however you’d like, but make sure the wontons are sealed.

3. Wontons can be pan-fried, steamed, or boiled.

For the pan-fried option: Heat up a wide nonstick pan with 2 tablespoons of oil. Place the wontons in the pan flat side down, about 1/2 inch apart, and cook for 2 minutes until golden browned. Pour in 1 cup of water and cover the pan for 2-3 minutes allowing the dough to steam and fully cook the filling. This step can be done with fresh or frozen wontons.

For the boiled option: Bring a pot of water to a boil and drop in the wontons. Boil for 5-7 minutes until the center is cooked. This is a great option for cooking in a large quantity, and can be prepared with fresh or frozen wontons.

    4. Serve hot or warm alongside soy/teriyaki sauce.

Chef’s Tip: How to cook authentic Chinese food:

The reason we find Chinese food so addictive is because of the attention to detail and incredible flavors. The key to cooking take out at home is to make sure to always have a proper balance of the four S’s: sweet, sour, salty, and spicy.

Before marinating or seasoning any Asian dish, make sure to taste your flavor bases and adjust your four S’s. Feel free to play around with different acids (vinegars and citrus juice) and sweeteners (syrups and sugars) to achieve this balance. By doing this, your dishes are guaranteed to come out super satisfying and will keep everyone coming back for seconds!